Grilled Lemon Herb Lamb Chops with Mint Julep Glaze

Ingredients

• 8 lamb loin chops, about 1 inch thick
• 1/4 cup olive oil
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 cup fresh mint leaves, loosely packed
• 1/3 cup bourbon
• 2 tablespoons fresh mint, finely chopped, for garnish

Method

1. 1

   In a shallow dish or large zip-top bag, whisk together the olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.

2. 2

   Add the lamb chops, turning to coat evenly in the marinade. Cover and refrigerate.

3. 3

   Make the mint julep glaze: combine the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves.

   3:00 · dissolve sugar
4. 4

   Remove the syrup from heat, add the mint leaves, and let steep.

   15:00 · steep mint
5. 5

   Strain out the mint leaves, pressing to extract the liquid, then stir the bourbon into the syrup. Return the saucepan to low heat and simmer until slightly thickened and glaze-like.

   5:00 · simmer glaze
6. 6

   Remove the lamb chops from the refrigerator and let sit at room temperature while the grill heats.

7. 7

   Preheat a grill or grill pan to high heat, about 450°F, and oil the grates.

   10:00 · preheat grill
8. 8

   Remove the chops from the marinade, letting excess drip off, and grill for 4 minutes per side for medium-rare, or until an internal temperature of 135°F is reached.

   4:00 · grill lamb chops
9. 9

   During the last minute of grilling, brush the chops generously with the mint julep glaze on both sides.

10. 10

    Transfer the chops to a platter and let rest.

    5:00 · rest lamb
11. 11

    Drizzle with any remaining glaze, sprinkle with chopped fresh mint, and serve.